【Tips for making delicious yakisoba summarized♪】 Cooking anecdotes

I really love yakisoba.
I mean,
I made it so often when I was raising my children.

Yakisoba is
a complete meal in one dish!! You don't have to make various side dishes,
it has a good nutritional balance with vegetables and meat,
you can use any kind of vegetable,
you can make it even when your brain isn't working,
you don't need to pre-boil anything,
and the kids love it.

…So,
when I was unsure about what to cook,
there was a period where I just kept making yakisoba.

Because of that,
the tips for yakisoba
are things I found while making it repeatedly,
and if you know these, anyone can make it delicious.

I have
talked about this extensively on YouTube and elsewhere,
but I thought I would summarize it in case it's helpful to anyone.

1. Season the noodles!!

For yakisoba,
I think it's common to stir-fry the ingredients, add the noodles, stir-fry them together,
and then season the whole thing to finish.

If you are using the powdered seasoning that comes with the yakisoba noodles,
I think that method works well to get the flavor right.

But, when you try to season it yourself with soy sauce or sauce,
with that method, the flavor becomes bland and doesn't quite come together,
and haven't you had the experience of adding a huge amount of seasoning?

I've had that experience too,
and there was a time when I went through trial and error thinking,
how can I make delicious yakisoba without failing?

At that time,
I worked with someone who absolutely loved instant yakisoba made by pouring hot water over it,

and when I heard that they would eat a surprisingly large-sized portion of yakisoba,
I couldn't help but ask,
is it really delicious to eat such a large amount of just yakisoba without any vegetables or meat in it?

Then,
that person said,

Yakisoba isn't about the ingredients; it's about eating the noodles. I love the deliciousness of the yakisoba noodles coated in flavor.

Those words were strangely persuasive,
and it was also a very fresh surprise,
so I thought, 'I see!'

So, I rethought the yakisoba I make,

and I started to feel that maybe I hadn't been making truly delicious yakisoba.

Yakisoba is a dish where you season the noodles thoroughly and enjoy the deliciousness of the yakisoba noodles!!!

It was an eye-opening experience.

And so, what I came up with
is the method of focusing entirely on seasoning the noodles. After stir-frying the ingredients,

you can take them out once and stir-fry just the noodles to season them, or...

I realized that it goes more smoothly if you clear a space in the center of the stir-fried ingredients, add the noodles there,
and season the noodles within that space.

Stir-fry the meat and vegetables
↓
Clear a space in the center and add the noodles
↓
Season only the noodles
↓
Mix everything together

With this, you can make perfect yakisoba without any seasoning failures.
(I think it's hard to understand in words, so please refer to the video if you'd like.)

Pork and Komatsuna Sesame Yakisoba

2. Microwave the yakisoba

If you put the noodles into the frying pan
in the state they were in when you bought them,
they won't loosen up.

There is a way to add water to loosen them, but

that makes the noodles watery and dilutes the flavor,
so I recommend heating them in the microwave beforehand.

The guideline for microwave heating time
is 2 minutes per bag.

If you cut one side of the bag before microwaving,
you don't have to cut the bag after heating, which is easy.

3. Freezing yakisoba noodles is recommended

When I buy yakisoba,
I freeze it.

People sometimes ask me,
Can you freeze yakisoba noodles?

Yes, you can.

And what's more!!

With my method,
since I use them after heating in the microwave,
you don't need to thaw them in advance,
so it's convenient to use them immediately.

********************

So,

if you keep these 3 things in mind,
yakisoba should become even more delicious
and easier to make.

Please, cook well,
eat deliciously,
and stay healthy.

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<Yakisoba Recipes>

Pork and Green Onion Salt Yakisoba

Komatsuna and Pork Sesame Yakisoba

Sauce Yakisoba with Dried Daikon Radish